Yeast production
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Transcript of Yeast production
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BAKER’S YEAST PRODUCTION
Bread’s Best Friend
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Contents
Overview Introduction Production Types of Baker’s Yeast Yeast Testing Applications References
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Overview
One of the largest profit grossing industry
Since demand is directly associated with bread demand & there is an ever increasing demand for bread.
An annual increase in demand by 1-5% in developing countries and 10-15% in developed countries.
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Introduction Marketed in the form of cake, powder
or cream By-products are not required so ---
directed towards max. biomass production
Saccharomyces cerevisiae Most commonly used organism Unicellular Rich in protein & vitamin B Budding Enzymes
○ Maltase; converts maltose to glucose○ Invertase; sucrose to glucose & fructose○ Zymase complex; sugars to CO2 & ethanol
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Introduction (Cont,)
Process Biochemistry Grow either in the absence or presence of O2 Grows efficiently… O2 present Grows inefficiently… O2 not present
Produces ethanol in large quantity Fed-batch is best method
Incremntal feeding & high aeration
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Simplified pathway of yeast prduction
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Production
Overview Introduction Production
Upstream○ Media and other raw material preparation○ Production of Seed Culture ○ Fermentation (large scale production)
Downstream○ Harvesting, filtration and packeging
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Media & other raw material preparation
Pure Culture S. cerevisiae
Media Sugars(Molasses) Nitrogen, (Urea, NH3 salts or NH3) Phosphorus (Phosphoric acid) Trace elements (magnesium, iron,
calcium, zinc ) are provided by their sulfates e.g. magnesium sulfate is used for magnesium source.
From these tanks molasses & other nutrients are fed to
fermentation vessels
Molasses are stored in a separate stainless steel tank after
sterilization and removing slugde
Nutrients are fed incrementally during fermentation process
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Pure culture of S.cerevisiae is inoculated in vessels containing media and incubated for 2-4 days.
After incubation period contents of this flask are transferred to a larger vessel in the next step and allowed to grow for 16 to 24 hrs.
Contents from this large vessel are transferred to an intermediate fermentor
Production of Seed Culture
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After this yeast is separated and stored for several days before using in final trade fermentation
Next is Pitch fermentation, to prepare a pitch, fed-batch is followed
Then from intermediate to a stock fermentor. Yeast separated through centrifugation
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Fermentation After seed production final trade production is
carried out Duration of final trade fermentation is about 19
to 22 hrs, During final trade production yeast cells
increase in number 5 to 8 fold During fermentation pH, regulation of
nutrients, airflow are monitored carefully. Temperature is kept at 85°F and pH at 4.5-5.5
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Downstream Processing After completion of the process yeast is
separated with centrifugation and washed with water and re-centrifuged to yield cream yeast.
Yeast cream is stored in a separate, refrigerated stainless steel tank.
Cream is then pumped to rotary vacuum filter or plate frame filter press and dewatered-Solid content 30-32%
After this two types of baker’s yeast is obtained
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Types of Baker’s Yeast Cream Yeast
Suspension of yeast cellsCream yeast is not termed as baker’s yeast but
is a marketable productSolid contents about 18-20
Compressed YeastSolid contents range between 27-33%Most of the moisture is removed & dried by
passing through fluid-bed drier.Emulsifiers and oils are added to texturize & aid
in cutting process
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Compressed yeast can be granular or in the form of cakeGranular Yeast
○ Small granules○ High %age of live cells○ Can be added to driest doughs○ Perishable○ Small amount of ascorbic acid added as
preservative
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Cake YeastAlso known as active dry yeastLong shelf lifeCells encapsulated in a thick jacket of dead
cellsMore sensitive
Shelf life of compressed yeast is about 1-2 years.
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Yeast Testing
Strain purity and trueness to type is tested
Strict adherence to GMP rules is required
Complete microbiological testing Tested for gassing activity pH Gm/ltr of yeast
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Application
Production of CO2Cause expansion of dough
Dough maturationResult in light airy (leavening agent)
physical structure Development of Flavour
Characteristic flavor bread
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Thank You
Prepared By; M Luqman